Cover escalopes with transparent film and pound well. Cover with basil and ham and wrap a escalope around each one. Close escalopes with sticks at a distance of 2 cm and divide them in peaces.
Mix well balsamic vinegar with some lemon juice and olive oil. Cut mozzarella and figs into slices, place on plates and sprinkle with lemon-oil-vinegar marinade. Season to taste with salt and pepper.
Grill turkey rouletts for about 15 minutes, turn them regularly.